Vietnamese Marinated Steak Noodle Bowl


    Steak Marinade:
  • 1 tsp Onion Powder
  • 4 tsp Fresh grated Ginger
  • 2 tsp minced Garlic
  • 1 tsp black pepper
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce (Kikkoman Brand)
  • 1/4 cup Peanut Oil
  • Fish Sauce:
  • 2 Red Thai Chilies
  • 2 cloves minced Garlic
  • 1/2 cup sugar
  • 1 cup water
  • Fresh Lime Juice 2-3 Tablespoons depending on taste
  • 5 Tablespoons prepared Fish sauce (3 Crabs Brand)
  • For the bowl:
  • Lettuce, cut into 1/4 inch shreds
  • Rice Noodles (802 Brand)
  • Bean Sprouts
  • Pickled Carrots and Daikon Radish (Pacific Ocean Marketplace House-made)
  • Fresh Cilantro
  • *optional: Fresh Sliced Jalapeno rings
  • Hot House cucumber cut into Julienne strips
  • Peanuts-Crushed into bits (for garnish)
  • Dried Onions (for Garnish)


  1. Cut Beef into 1/6 inch strips, and place in a with the marinate recipe from above. Marinate for at least 2 hours.
  2. Prepare your fish sauce, and set aside until serving
  3. After steak has marinated, set grill to 450 degrees and using a grill basket, grill the steak and cook thoroughly. Steak must read 145 degrees on a thermometer before serving.
  4. Assembling the bowl:
  5. Place a bit of Lettuce in the bottom of the bowl.
  6. Top with Rice Noodles
  7. Add on top:
  8. Bean sprouts to taste, pickled carrot and radish, Fresh Cilantro sprigs, Jalapenos if using them, and cucumber.
  9. Add the grilled Beef strips, and garnish with the crushed peanuts.
  10. *Serve with Hoisin Sauce and your Scratch-made Fish Sauce.


Courtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday" Show